Vegan Bolognese Puff Pastry Braid

About Vegan Bolognese Puff Pastry Braid

This vegan bolognese puff pastry braid has an extraordinarily hearty filling and a flaky, croissant-like crust. The irresistible combination of the vegan bolognese and the flaky texture of the puff pastry will make you enjoy every bite. Unless you are making the dough from scratch, this recipe is fairly quick. If you are buying the puff pastry sheet, make sure it is vegan. A great dish for any occasion. This gourmet vegan bolognese puff pastry braid is pre-preparable and can be served hot or cold. If you make this vegan bolognese puff pastry braid, you will be making it again very soon. It tends to run out fast.

Vegan Bolognese Puff Pastry Braid Recipe

Serves 4
Cook time 40 minutes
Allergy Wheat
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish, Side Dish, Snack
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot
This bolognese puff pastry braid has an extraordinarily hearty filling and a flaky, croissant-like crust.

Ingredients

For The Dough

  • 2 cups all purpose flour
  • 1/2 cup purified water
  • 1 cup solid coconut oil
  • 1/2 teaspoon salt

For The Filling

  • 1 Medium diced onion
  • 1 Medium diced red pepper
  • 1 Medium diced green pepper
  • 2 Medium chopped garlic
  • 150g soy protein crumbles
  • 1 Small diced carrot
  • 1/2 Small chopped celery
  • salt to taste
  • drizzle whisky
  • 20g concentrated tomato sauce
  • pinch cinnamon
  • 2 pieces chopped basil leaves

Note

You can make the dough from scratch using the dough recipe below or buy a puff pastry sheet from the grocery store (make sure it is a vegan version).

Directions

For The Dough
Step 1
Cut the coconut oil into chunks.Whisk the all the ingredients, except the water, in a mixing bowl.
Step 2
Sprinkle water over the mixture and mix together gently with a wooden spoon. Don't mash the chucks of fat too much.
Step 3
When no more flour can be incorporated in, gather together a ball of dough. Squeeze and press the mixture together to form a dough. It has to be sticky.
Step 4
Move dough onto a well floured surface. Add flour to the top of the dough.
Step 5
Roll the pastry into a rectangle (15x38cm.). Make sure to keep everything well-floured. Make sure the dough is not sticking underneath. Using a pastry scrapper, press the side of the dough to square everything up.
Step 6
Fold the top down to the middle (lengthwise), and the bottom to the middle. Then, fold in half. Again, use the pastry scraper to square everything up.
Step 7
Repeat the previous step.
Step 8
Wrap the dough in plastic wrap and keep in the refrigerator for at least 4 hours.
For The Filling
Step 9
Saute the onion and the garlic together. Add some salt to the pan so the onion would expel all the water.
Step 10
Add the carrot, the green pepper and the red pepper. Let it sautee until soft but not puree.
Step 11
Add the drizzle of whisky and let the alcohol evaporate.
Step 12
Now is the time to add the soy protein crumbles. Mix it with the vegetables and let it absorb the juice.
Step 13
Add the tomato sauce and mix it (the soy will finish hydrating with the tomato sauce).
Step 14
Add the basil and the cinnamon.
Step 15
Let it rest (sauces taste better if you let them rest)
Step 16
Preheat the oven at 200ºC/392ºF
Step 17
Roll the puff pastry sheet out shaping it rectangularly with a rolling pin.
Step 18
Cut each long side into thin strips of around 2-3 cm wide, respecting the center (try to leave at least 10 cm between the end of your cut and the center to have space for the filling).
Step 19
Let's add the filling little by little onto the center.
Step 20
Now we are going to braid the sides. We start with one thin strip from one side and continue with the other side.
Step 21
You can decorate the top with sesame seeds, herbs...
Step 22
Prepare the puff pastry braid to bake by using a silicone sheet under (so it won't be sticky).
Step 23
Paint the puff pastry braid with some olive oil so it will have a goldenish color.
Step 24
Place it in the oven at 180ºC/356ºF for approximately 20 minutes.